Frozen berries

Berries have long been a cherished part of European cuisine, offering a perfect balance of sweetness, tartness, and natural nutrition. Whether used in traditional desserts, homemade preserves, or warming teas, these berries capture the essence of forests and countryside orchards.

Frozen at peak ripeness, they retain their flavour, colour, and nutrients, making them a convenient way to enjoy the taste of wild European berries any time of year. From the tartness of sour cherries to the deep richness of black currants, these berries bring both tradition and natural goodness to your kitchen.

Sour Cherries: A Perfect Balance of Tartness and Sweetness

Sour cherries, also known as morello cherries, are prized in Central and Eastern European baking for their bold, tangy flavour. Unlike sweet cherries, they have a pleasant tartness that makes them ideal for both desserts and savoury dishes.

Sour cherries are commonly used in:

Cherry strudel and pies, where their tartness balances the sweetness of the pastry.
Vareniki (cherry dumplings), a beloved dish in Ukrainian and Russian cuisine.
Homemade cherry compotes and preserves, perfect for serving with pancakes or yogurt.

Sea Buckthorn: A Superberry Packed with Vitamin C

Sea buckthorn berries may be small, but they are one of the most nutrient-dense berries in the world. Known for their bright orange colour and citrusy, slightly tart flavour, they are especially popular in Scandinavian and Eastern European herbal remedies.

Sea buckthorn is often enjoyed as:

A warming tea, often mixed with honey for a soothing drink.
A vitamin-rich syrup, used in desserts or diluted with water for a refreshing juice.
A topping for porridge or yogurt, adding a burst of tangy flavour.

Lingonberries (Cow Berries): A Nordic and Eastern European Favourite

Lingonberries, also known as cow berries, are small, ruby-red berries with a tart, slightly bitter taste. They are a staple in Scandinavian, Russian, and Baltic cuisines, often served alongside savoury dishes to add a touch of natural sweetness.

Lingonberries are traditionally used in:

Lingonberry jam, a classic accompaniment to Swedish meatballs or potato pancakes.
Sauces for game meats, balancing the richness of venison or duck.
Fermented lingonberry drinks, popular in Russian and Finnish traditions.

Black Currants: Deep, Rich, and Full of Antioxidants

Black currants are known for their bold, slightly earthy flavour and intense colour. They are a staple in Eastern European and British kitchens, often used in homemade syrups, jams, and desserts.

Black currants are perfect for:

Ribena-style syrups, a traditional way to enjoy their deep flavour in a drink.
Black currant jams and preserves, spread over fresh bread or pastries.
Baking into cakes and tarts, where their tartness adds complexity to sweet dishes.

Red Currants: Bright, Tart, and Refreshing

Red currants are lighter and more delicate than black currants, with a refreshing tartness that makes them a favourite in European summer desserts. Their vibrant colour also makes them a beautiful garnish for cakes and pastries.

Red currants are commonly used in:

Red currant jelly, often served with roasted meats.
Summer fruit tarts, where their tartness balances the sweetness of custard.
Refreshing fruit salads, adding a pop of colour and flavour.

Cranberries: A Classic in Both Sweet and Savoury Dishes

Cranberries are well known in North America, but they are also widely used in Eastern and Northern Europe, where they grow in boggy forests and wetlands. Their sharp tartness makes them a perfect ingredient for both sweet and savoury recipes.

Cranberries are often enjoyed as:

Cranberry sauces, served with roasted meats or holiday meals.
Dried cranberries in baked goods, such as scones and muffins.
Cranberry juice and herbal teas, known for their refreshing and slightly tangy taste.

Aronia Berries: A Bold and Earthy Superfood

Aronia berries, also known as chokeberries, have a deep, slightly astringent flavour that makes them unique among berries. They are packed with antioxidants and vitamins, making them a popular ingredient in Eastern European and Baltic herbal drinks.

Aronia berries are often used in:

Homemade juices and syrups, enjoyed for their health benefits.
Fermented berry wines, a traditional drink in some parts of Europe.
Blended into smoothies, adding a rich, deep berry flavour.

Bilberries: The Wild European Blueberry

Bilberries are often compared to blueberries, but they have a more intense flavour and darker colour. They grow wild in Nordic and Eastern European forests, where they are gathered for traditional desserts and preserves.

Bilberries are commonly used in:

Bilberry pies and pastries, a favourite in Scandinavian and Slavic baking.
Homemade jams and compotes, perfect for spreading on fresh bread.
Berry soups and sauces, a unique way to enjoy their deep, rich flavour.

Strawberries: A Sweet and Juicy Classic

Strawberries need no introduction—they are one of the most beloved berries worldwide. European strawberries are known for their small size and intense sweetness, making them perfect for desserts, jams, and fresh snacking.

Strawberries are often enjoyed in:

Strawberry shortcake, a classic summer dessert.
Homemade strawberry preserves, capturing their sweetness year-round.
Fresh fruit salads, paired with cream or yogurt for a simple treat.

Enjoying Frozen Berries in Everyday Cooking

Frozen berries offer a convenient way to bring the flavours of European forests and orchards into your kitchen. Their natural sweetness and tartness make them a versatile ingredient, whether you’re preparing a comforting winter tea or a refreshing summer dessert.

Try adding them to morning oatmeal or yogurt, blending them into smoothies, or using them to make homemade syrups and jams. They also work beautifully in baked goods, adding bursts of flavour to cakes, muffins, and tarts.

With so many options, frozen berries make it easy to enjoy traditional flavours in both classic and modern dishes, no matter the season.